Cranberry Pecan Oatmeal Cookies

These cookies have a hint of nutmeg and toasted ground coconut, and are perfect if you want something overflowing with cranberries and pecans.

Cranberry Pecan Oatmeal Cookies

These cookies have a hint of nutmeg and toasted ground coconut, and are perfect if you want something overflowing with cranberries and pecans.


  • 16 Tbsp (or 2 sticks) salted butter, (softened)
  • ¾ cup white granulated sugar
  • ¾ cup packed brown sugar
  • 1.5 tsp vanilla extract
  • 2 whole eggs
  • 2 Tbsp whole milk
  • 1 cup all-purpose flour
  • ½ cup rolled oats
  • 2 Tbsp ground coconut
  • 1.5 tsp baking soda
  • ¼ tsp ground nutmeg
  • 2 tsp ground cinnamon
  • ¾ tsp kosher salt
  • 1 cup dried cranberries
  • 2 cup pecans, (roughly chopped)


  • In a large mixing bowl, cream together the softened salted butter with the white and brown sugar.
  • *To “cream” just means to mix together the softened butter with the sugar until the sugar and butter become a homogenous and soft, fully-incorporated mixture.
  • Add the vanilla extract, whisked eggs, and whole milk, and mix to thoroughly combine everything.
  • In a separate smaller bowl, combine the all-purpose flour with the rolled oats, ground coconut, baking soda, ground nutmeg, ground cinnamon, and kosher salt, and mix to evenly distribute all of the dry ingredients.
  • Combine the dry ingredients in the smaller bowl with the wet ingredients in the larger bowl.
  • Gently mix to combine, until the flour is fully incorporated with the other ingredients.
  • In a separate small pot on the stove, combine the dried cranberries with 1 cup of hot water, and bring the ingredients to a simmer.
  • Remove from the heat, and drain the water from the cranberries.
  • Fold the cranberries and chopped pecans into the cookie dough.
  • Form the cookie dough into small balls, slightly smaller than the size of golf balls.
  • Line the cookie dough balls on a sheet tray lined with parchment paper and store in the refrigerator for at least 1 hour, or up to 12 hours.
  • When you are ready to bake the cookies, preheat your oven to 375F.
  • Remove the desired number of cookies you would like to bake from the refrigerator, and place those cookies on parchment paper on a sheet tray.
  • Bake at 375F for roughly 11-13 minutes, or until the cookies are baked to your liking and golden brown.


You can prepare the cookie dough balls and freeze any extras that you don’t want to bake that day in a plastic bag in the freezer. This will allow you to easily bake a few cookies at a time whenever you feel like it.
Feel free to add chocolate.
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